Full Article: PDF
Scientific Object Identifier: http://s-o-i.org/1.1/TAS-05-73-95
DOI: https://dx.doi.org/10.15863/TAS.2019.05.73.95
Language: English
Citation: Kenzhekhojayev, M., & Kiyabayeva, A. (2019). Physico-mechanical indicators in waffle production using sorghum flour. ISJ Theoretical & Applied Science, 05 (73), 606-610. Soi: http://s-o-i.org/1.1/TAS-05-73-95 Doi: https://dx.doi.org/10.15863/TAS.2019.05.73.95 |
Pages: 606-610
Published: 30.05.2019
Abstract: Flour confectionery products occupy the second place among confectionery products depending on the produced volume. They are produced by bakery companies and pastry shops. Flour confectionery products are produced on the flow mechanized and automated lines.
Key words: flour, wafer dough, physical processes, dough, sorghum flour.
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